Natural smoked haddock. A very Scottish delicacy.

The haddock is soaked in brine and then expertly peat-smoked in a kiln with oak chips.

The fish is smoked in a small artisan smokehouse on the North East Coast of Scotland. They buy the whole fresh haddock on the daily fish market before filleting by hand and smoking for a longer time than most smokehouses. This extra care and attention gives a fantastic depth of flavour.